RECIPE #4879 - CRUSTLESS SPINACH QUICHE, Thursday, August 23, 2012
TRACY NOERPER, R.D. / SOUTHEAST UNITED DAIRY INDUSTRY ASSOCIATION
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 servings
2 teaspoons canola oil
1 medium yellow onion, finely chopped
1 10-ounce package frozen chopped spinach, thawed and drained
1 1/2 cups grated Cabot 50% Light Cheddar cheese
6 large egg whites
1 large egg
1/3 cup Cabot No Fat Cottage Cheese
1/4 teaspoon ground cayenne red pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Drizzle oil in nonstick skillet over medium-high heat. Add onion; saute for 5 minutes, or until translucent.
Add spinach and stir for 3 additional minutes, or until spinach is dry. Set aside.
Preheat oven to 375 degrees Fahrenheit. Lightly coat 9" nonstick pie pan with cooking spray. Sprinkle cheese in pan.
Top with spinach mixture. In a medium bowl, whisk egg whites, egg, cottage cheese, red pepper, salt and nutmeg.
Pour egg mixture over spinach. Bake for 30-40 minutes or until set. Let sit 5 minutes. Cut into wedges. Serve warm.